1. Cut the marzipan into small pieces and mix with the ground almonds, both sugars, egg white, and flour in a large bowl until you get a smooth dough. If you use a handheld mixer, I recommend using a dough hook. The dough will be very sticky but that is ok. Cover the dough and place in the fridge for at least 4 hours (preferably overnight).

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Place the flaked almonds in a small bowl or on a small plate. Use a tablespoon to scoop out dough (1 oz./30g is a good amount) and shape it into logs with a length of about 2.7 inches/7cm. Working with slightly wet hands is best here. Roll the logs in the flaked almonds until they are covered completely. You might have to press the almonds into the dough so they stick well. Place the logs with enough space in between on the baking sheet – I normally do not place more than 10 logs at the same time on the baking sheet.

3. Bake the almond marzipan logs for about 14-15 minutes. The dough should have slightly browned – the almonds should not get too dark. Remove from the oven and let cool down for a while on the baking sheet before transferring to a wire rack. Repeat the procedure with the remaining dough.

4. Melt the chocolate glaze (in the microwave or in a bowl over a pot with simmering water). Dip both ends of the cooled logs into the chocolate and place them on a wire rack or a piece of baking parchment. Let dry completely. Store the marzipan logs in a cool place, separate from other cookies. The cookies should be good to eat for at least 10 days.